Ingredients for Vegetarian California Rolls Sushi
- Nori
- 2 cups sushi rice
- Rice Wine Vinegar
- 1 tablespoon sugar
- 1 cucumber, thinly sliced
- 1/2 cup carrots, julienned
- 1 ripe avocado, sliced
- 2 green onions, thinly sliced
- Wasabi Paste
- 1 tablespoon plum sauce
- Pickled ginger (to taste)
- Soy sauce (for dipping)
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How to Make Vegetarian California Rolls Sushi
- Prepare 2 cups of sushi rice according to package directions.
- While the rice cooks, prepare your vegetables: thinly slice 1 cucumber, 1/2 cup carrots (julienned), 1 ripe avocado (sliced), and 2 green onions (thinly sliced).
- Once cooked, transfer the rice to a bowl. Gently stir in 2 tablespoons rice vinegar and 1 tablespoon sugar. The mixture should be sweetly tangy.
- Spread the rice thinly across the bowl to cool slightly for about 2 minutes.
- Place a sheet of nori seaweed on a bamboo rolling mat.
- Using a water-dipped spoon or spatula, evenly spread the sushi rice over the nori, leaving a 2-inch (5cm) strip bare at the top edge (farthest from you).
- Drizzle 1 tablespoon of plum sauce down the center of the rice.
- Arrange 1-2 slices each of cucumber, carrots, avocado, and green onion along the center of the rice.
- Using the rolling mat, tightly roll the sushi, pressing firmly as you go to keep it compact.
- Place the roll seam-down on a plate.
- The rice's moisture will naturally seal the roll.
- Let the roll rest for about 5 minutes to firm up.
- Using a very sharp, wet knife, carefully trim the ends of the roll.
- Cut the roll into 8 equal-sized pieces.
- Serve immediately with soy sauce, wasabi, and pickled ginger for dipping. Let your guests add their preferred amount of wasabi!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
4g
Carbs
39g
